MedVeg - Zucchini Marinated

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* Exported from MasterCook *

 

Zucchini Marinated With Sherry Vinegar and Mint

 

Recipe By :Mediterranean Vegan Kitchen by Donna Klein

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds zucchini -- trimmed

and cut into 1/2-inch-thick rounds

4 tablespoons extra-virgin olive oil

6 large cloves garlic -- slivered

3 tablespoons finely chopped fresh mint

salt and freshly ground black pepper -- to taste

1/4 cup sherry vinegar

shredded fresh mint leaves

 

Place the zucchini in a medium stockpot and add salted water to cover. Bring to

a boil over high heat. Reduce the heat to medium-high and cook, uncovered, until

just tender, 3 to 5 minutes. Drain in a colander and let cool.

 

Meanwhile, in a small skillet, heat 2 tablespoons of the oil over medium-low

heat. Add the garlic and saute until golden, about 5 minutes. Remove the garlic

with a slotted spoon and drain on paper towels. Let the oil cool.

 

Place the drained zucchini between several layers of paper towels and press down

gently to squeeze out excess moisture. Arrange one-third of the zucchini in the

bottom of an 8-inch nonreactive pie plate. Drizzle with one-third of the cooled

garlic-flavored oil; sprinkle one-third of the reserved slivered garlic and

one-third of the chopped mint over top. Season very lightly with salt and

pepper. Repeat the layering process two more times with the remaining zucchini,

garlic flavored oil, garlic, chopped mint, and salt and pepper. Drizzle the last

layer with the remaining plain oil. Pour the vinegar over all, tilting the pie

plate slightly to evenly distribute.

 

Cover loosely with plastic wrap. Arrange a plate over the top and weight with

any 1-pound container. Refrigerate for at least 3 hours. Serve chilled,

sprinkled with the shredded mint if desired.

 

Advance Preparation The dish can be stored, covered, in the refrigerator for up

to two days.

 

PER FOURTH: Calories 154; Protein 2g; Total Fat 14g; Saturated Fat 2g;

Cholesterol 0mg; Carbohydrate 8g; Dietary Fiber 2g; Sodium 7mg

 

Description:

" Cooked zucchini. Hot vinegar sauce. Prepare up to 2 days ahead. "

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Per Serving (excluding unknown items): 102 Calories; 9g Fat (76.1% calories from

fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

 

NOTES : On a hot summer's day, chill out with the naturally revitalizing flavors

of zucchini and mint in this simple escabeche, a method of marinating foods in

vinegar or lemon juice introduced to Spain by the Moors. From the

sherry-producing region of Andalusia in southern Spain, the following tapa is

typically made with sherry vinegar, but balsamic vinegar can be substituted.

MAKES 4 TO 6 SERVINGS

 

Nutr. Assoc. : 0 0 0 0 0 0 0 4151

 

 

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